Rwanda coffee how to drink Rwanda Arabica coffee beans? Characteristics of coffee beans in Rwanda

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Rwanda is a poor agricultural country where 90% of the working population is engaged in agriculture. It is the most densely populated country in Africa, surrounded by land, with few natural resources, underdeveloped industries, and mainly exports coffee and tea in exchange for foreign exchange. Because there is no perfect transportation network, the flowers and vegetables originally planned to be exported to other places are affected and cannot be exported. Although Rwanda has a fertile ecosystem, food production has not kept pace with population growth, necessitating internal food imports.

African coffee always gives the impression of wild and wild, but Rwandan coffee is so soft, strong and saturated. This is my first impression of Rwandan coffee, as far as Africa is concerned. Rwanda's coffee industry is indeed remarkable because the country thrives mainly on producing good coffee beans of high quality. The taste of Rwandan coffee has been described as "grassy" with tropical characteristics, and because Rwanda's unusually fertile soil and climate are so conducive to growth, the coffee trees here seem driven or forced to grow upward, as well as growing too fast to produce the best beans. But regardless, the soft, rich flavor of Rwandan coffee is excellent. Especially at the end of the drink, it presents a unique rich aroma of caramel and sweetness that makes people memorable.

Rwanda has always been blessed with good coffee growing conditions: high altitude, volcanic soil, abundant sunlight and cabernet sauvignon. Rwanda is also known as the "country of a thousand mountains" because many coffee trees are grown in the mountains between 1700 and 2000 meters above sea level. Rwandan coffee is a world-class treat, balanced in taste compared to Kenyan coffee and clear in place to rival Central American coffee. Generally Rwandan coffee has a fruity sweetness, floral aromas and a dark tea-like finish. Coffee production lines tend to operate in a country-dependent manner, whereas coffee in Rwanda is produced exclusively by smallholders rather than large-scale enterprises. Compared to farms in Brazil, even small ones amount to 20 hectares. Rwanda's 0.1-0.2 hectares are insignificant.

Here farmers pick coffee beans from coffee trees by hand, then send them to a processing station, where they are trampled by barefoot, singing farmers. These coffees are sweet, with clear lemon notes and subtle berry and chocolate flavors.

For these developing countries, coffee naturally became one of the main development directions of the country as demand for specialty coffee increased after it became popular, in order to continuously improve and gain recognition in the international market.

After the beans are separated from the fruit, the farmer sorts them individually with a rake and water, and then sunburns them. Because coffee beans are sensitive to moisture in the air, farmers rush to cover them with tarpaulin whenever a breeze blows.

Rwandan coffee flavor

Rwandan coffee tastes vary widely: cherries, raisins, limes, kungfu, cantaloupes, oranges, honey, candy, apricots, plums, etc.

In fact, the taste of these fruits is the certification of good growing conditions. According to the National Agricultural Export Development Board, there are currently about 400,000 small production units in Rwanda, and agricultural land is generally located at an altitude of 1,700- 2,000. Most of the country's coffee production comes from the west and south, but there are actually five regions where it is produced. In the southwest, Virunga in the volcanic region is dominant, and the famous Sliverback mountain is also here. To the west of the country there is Kivu district next to Lake Kivu. As for the central part of the country, there is the Kizi Rift district. Then go to the southern end of the map and you will find Akagera at a lower elevation, about 1300 degrees. Finally, to the east lies the Muhazi region.

Although the characteristics of the regions vary, generally speaking, the regions of Rwanda are of high elevation and volcanic soils with high nitrogen content. If you want to sing high-quality coffee, these conditions are naturally indispensable.

Front Street Recommended Rwandan Coffee Brewing Parameters:

V60/1:15/90℃/time 2 minutes

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